How to tell the difference between new rice and old rice, and what is the difference between new ric

When you buy rice, you can look at it, touch it, smell it, and bite it to determine whether the rice is new or old.

Take a look: first look at the color, the gloss of the new rice is better, the transparency is relatively high, and the color is uniform; After the long-term action of microorganisms, the surface of the rice grains will be gray and powdery, and white grooves will be produced, and the more grooves, the older the rice will be; And if there are yellow rice grains, or moth-eaten grains, it is obviously old rice.

Then you can look at the white part of the belly of the rice, and the new rice will appear milky white or light yellow; Over time, the color of the white part of the belly of the rice will darken and even turn brown.

Touch: You can grab a handful of rice, and then let go, at this time, if there is white flour on your hands, if you blow it off, it is new rice; On the other hand, if it can't be blown off, or even kneaded into mud, it is stale rice.

You can also rub the surface of the rice, if it feels as round and smooth as glass beads, it is new rice; On the other hand, if it feels notched and rough, it is stale rice.

And usually the new rice is relatively complete to the touch and has good granularity; When old rice is touched, the rice grains are scattered.

Moreover, the moisture content of new rice is relatively high, and if you knead it vigorously by hand, you will obviously feel that the rice grains are sticky, and even pinched tightly to form a ball; On the contrary, the water content of aged rice is relatively small, and it is the same as loose sand when pinched, it is more stiff.

Smell it: New rice will smell like a fresh smell of rice, while old rice will not, and even some inferior ones will have musty smells and peculiar smells.

Take a bite: The hardness of new rice is higher than that of old rice, and it will be broken and become powdery when you bite it; And the old rice is obviously a little softer when you bite into it.

The abdomen of new rice is milky white or light yellow, while the color of aged rice will become darker, and even brown color, if you look closely, there will be a small spot on the abdomen of aged rice, and the longer it is stored, the darker the color; In general, the new rice is harder than the old rice, and the late rice is harder than the earlier rice.

First, the appearance characteristics are different1. New rice: new rice contains a lot of water, the rice grains are full and shiny, and the germ (white spots on the rice head) is relatively complete; Aged rice is dark, yellowish, and has less luster, and the germ will be missing, and the longer it is stored, the more chips and cracks will appear on the rice.

2. Aged rice: There are cracks in the old rice, and there will be an inconspicuous white spot on the abdomen of the rice, which is called abdominal white, and the new rice will have a more obvious abdominal white, while the old rice is basically invisible. However, it is not that the more white the belly, the better, because if there is too much white belly, it means that the rice is harvested and not very ripe.

Second, the smell is different1. New rice: New rice will have a special aroma of fresh rice, which is light and naturally not pungent.

2. Aged rice: Most of the aroma of aged rice has disappeared due to long-term storage.

Third, the taste is different1. New rice: New rice has a lot of water and protein content, and the taste is hard and strong, and the taste is fragrant.

2. Aged rice: Aged rice will crack and break as soon as you bite it, and there is no fragrance.

1. Look at the belly white: The belly white of the new rice should be milky white or light yellow, while the color of the old rice will become darker, and even show a coffee color.

2. Look at the hardness: the new rice is harder than the old rice, the greater the hardness of the rice, the higher the protein content and the transparency of the stool ridge. If you bite it with your teeth when purchasing, you can tell whether it is new rice or old rice.

3. Look at the yellow grains: the yellowing of rice grains is caused by the chemical reaction of some nutrients in rice under certain conditions, or the reproduction of microorganisms in rice grains. Such yellow-grained rice will affect the aroma and taste of the rice.

The new rice grains are uniform and shiny, and the surface of the rice grains is gray powder or white grooves, which is old rice, and the more white grooves and gray powder, the older it is. The musty-smelling and moth-eaten grains are obviously also stale rice.

4. Look at the moisture and aroma: the moisture in the new rice particles is more than that of the newly milled rice in the old valley, and the viscosity is very strong when pinched by hand, and the freshest rice can even be pinched tightly into a ball, while the old rice can not be pinched up like loose sand, which is more stiff. New rice smells fresh, but old rice doesn't.

5. Insert your hand into a rice bag or bucket, and observe the surface of your hand after pulling it out. There is a little white flour, and the light blowing proves that it is new rice, and the light blowing does not ooze off and rubs it with oil sludge is old rice or inferior adulterated rice.

6. Look at the moisture: the moisture in the new rice particles is more than the rice newly milled by the old valley, and the viscosity is very strong when you knead it vigorously by hand, and the freshest rice can even be pinched tightly into a ball, while the old rice can not be pinched up like loose sand, which is coarse and stiff. New rice smells of rice, while old rice does not.

To distinguish whether millet is new rice or old rice, it can be judged from the following aspects:

Looking at the hardness, the new rice is harder than the old rice. The greater the hardness of the rice, the higher the content and transparency of the protein. If you bite it with your teeth when purchasing, you can tell whether it is new rice or old rice.

Looking at the belly white, the belly white of the new rice should be milky white or light yellow, while the color of the old rice will become darker, and even show a brown color.

Looking at the yellow grains, the yellowing of rice grains is caused by the chemical reaction of some nutrients in the rice under certain conditions, or the reproduction of microorganisms in the rice grains. Such yellow-grained rice will affect the aroma and taste of the rice.

The new rice grains are uniform and shiny, and the surface of the rice grains is gray powder or white grooves, which is old rice, and the more white grooves and gray powder, the older it is. The musty-smelling and moth-eaten grains are obviously also stale rice.

Insert your hand into a rice bag or rice bucket, and observe the surface of your hand after pulling it out, there is a little white flour, and if you blow it lightly, it proves that it is new rice, and if you can't blow it off and rub it with oil sludge, it is old rice or inferior adulterated rice.

Moisture and aroma, the moisture in the new rice particles is more than that of the newly milled rice of the old valley, and it feels very sticky when pinched vigorously by hand, and the freshest rice can even be pinched tightly into a ball, while the old rice can not be pinched up like loose sand, which is more stiff. New rice smells of rice, while old rice does not.

1. The taste is differentIt is recommended that users take a small amount of rice grains and rub them by hand to heat them, and then smell the smell. The new rice has a very light and natural fragrance, which smells good and is not pungent.

The freshly rolled rice in the old valley has very little fragrance, while the aged rice that has been stored for more than one year only has the flavor of rice bran and no fragrance.

2. The feel is differentNormally polished rice has a smooth feel like glass beads to the touch. Chen Mi was rough to the touch.

Polished rice such as mineral oil is greasy and oily to the touch. Some unscrupulous traders also use paraffin wax to treat aged rice, which feels sticky to the touch.

3. Different colors:It should be noted that the color of new japonica rice is transparent jade, and the unripe rice grains can be seen in cyan (commonly known as green waist). The "rice eyes" (germ parts) of new rice are milky white in color, while old rice is darker or brown in color, and the surface of the rice grains has gray powder or white grooves, and the more gray powder or white grooves, the longer they age.

Yellowing of rice grains is a characteristic of the deterioration of the quality of rice, which not only has a poor flavor and taste, but also has low nutritional value, so it should not be purchased.

The above content refers to Encyclopedia - Chen Mi.

Quickly distinguish between new rice and old rice, just a few simple tricks, all of them are very effective and powerful.